Cooking - for a new lifestyle (Our Test Kitchen)

Ingredients One butternut squash-peeled, seeded and cut into 1-inch cubes 2 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 teaspoon Italian seasoning 1/4 teaspoon cayenne pepper Kosher salt freshly ground pepper How to make this recipe Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, then add spice mixture. Season with salt and pepper. Spread the squash on a baking sheet in a single layer Roast in the oven for about 40 minutes, until tender and lightly browned tossing once halfway through. Transfer to a bowl and serve.  John and Judy both agreed make sure there is a WHOLE squash used for this amount of spice or it would be too spicy. Both liked it! "Bon Appetit!"

We cooked 3 kinds of squash for Thanksgiving dinner. Leftovers. 1 butternut squash with butter and brown sugar 1 pepper squash with butter and marshmallows 1 blue squash with butter, cinnamon and apple cubes I pureed all my leftover squash, in batches, which had been cooked with enough liquid to puree well ** I used 1 cup milk and 2 cups of water. From scratch you need to roast 1/2 a butternut squash, 1/2 a pepper squash, 1/2 a blue squash and 4 apples (cored) with butter and brown sugar. I tossed it all in the crock pot on low. I peeled and cubed (very small cubes) 4 potatoes and threw them in to cook. ** but you could use leftover cooked potato cubes. I added 18 meatballs which I had cut in half. Stir well and add 1/2 tsp nutmeg and 1/2 tsp ginger. (or 1 tsp all spice) As this is a VERY thick soup, I suggest adding water, milk or cream as desired to keep it the consistency you would like to serve. "Bon Appetit!"

1 large butternut squash - peeled and cubed 1/2 green pepper 1 large onion garlic (I used garlic oil but minced garlic or dry garlic would work) holiday seasoning (sage, italian seasonings, S&P) 1 cup water I baked the above items in a Pampered Chef casserole dish covered with a cookie sheet to keep in the moisture at 350 for about 1 1/2 hours or until quite soft. (*the smell of garlic through the house was awesome! so I must have used quite a bit.) baked squash cubes 1 can evaporated milk 2 cans water 3 tsp chicken boullion Allow to cool, so you don't crack your food processor bowl or blender, for about 1/2 - 3/4 hour. Then process everything into a puree. Pour directly into a crock pot. It took 2 loads to process all of my squash without making a mess. In the bowl of the food processor, pour 1 can evaporated milk, 3 tsp chicken boullion powder and 2 cans of water * the reason I do this is to ensure I get all the spices and vegetable out of the bowl. Blend and then add to the ...

2 really large squash were given to us this year (they were almost 1 1/2 feet long with very little seeds). So I had to come up with a useful way to use this much of that veggie. Cut 1 squash in 1/2 and core out the middle (leaving a trench with 1" of squash around the sides. ****cube the interior flesh you take out and freeze for use in stews this winter! Leave skin on to stabilize the shape. Place into cake pan with 3/4" water. In a bowl mix: 1 cup cooked rice 1lb ground beef/pork/turkey/chicken 1/2 tsp minced garlic diced onions to taste diced green peppers to taste S&P 1 tsp italian seasoning PLUS any other veggie like mushrooms, celery or corn 1 cubed apple with or without skin stuff into you your hollowed out squash. With foil tent cover the cake pan. Bake at 325 for 2-3 hours or until flesh is tender and can be poked with a fork. Remove from oven to set (like a lasagna). Serve with a salad and/or on a bed of pasta. In a sauce pot: 1- 1 1/2 cups of apple juice/lefto...

This recipe appealed to Judy who is currently on a squash kick, but not being a big squash fan, Ididn't expect much. This was lovely. She loved it even more than the squash I stuffed with marshmallows a couple weeks ago! I will give you the easy way and at the end, give you a quick "presentation" idea we did. So peel and seed the squash (we used a butternut but the recipe actually called for acorn). Dice and boil cubes. Drain squash and mash. Now for each squash you have used add: 3 tbsp of brown sugar 1 tbsp butter/margarine 1/2 tsp grated orange rind 3 tbsp orange juice Mash and bake in oven at 350. Top with toasted nuts (they called for pecans, I used almonds....whatever) What we did was hollow out the Squash and used the shell as a serving dish. It looked lovely on the table. "Bon Appetit!"

I've recently become a tad obsessed with Hungry Girl. Not heard of her? Well, crawl out from under your rock and listen up: She's great! Her cookbooks and website are full of interesting, healthy, low-fat recipes....and they all contain the Weight Watchers points you'll need to know if you're counting that sort of thing. One caveat: HG recipes do tend toward some ingredients I wouldn't use, like artificial sweeteners, but you can swap in real sugar or, in many cases, leave it out entirely. This was my first day cooking her recipes, and I have to say I can't wait to make more! This was dinner tonight: Squash-tastic Shepherd's Pie (from HG's Hungry Girl cookbook, page 278) Ingredients: 3 1/2 cups peeled and cubed butternut squash 1/2 cup chopped onions 1 lb raw extra-lean ground turkey 1/2 tsp minced garlic dash of garlic powder dash of onion powder dash of black pepper 3/4 cup fat-free gravy 1 1/2 cup frozen mixed veggie...